BRUSSELS SPROUTS AND BACON PESTO PASTA

4 slices of bacon, cooked and chopped

12 ounces brussels sprouts

1 clove garlic, grated or minced

¼ teaspoon red pepper flakes

Kosher salt and fresh ground black pepper to taste

8 ounces uncooked pasta shells or similar shape/size, gluten-free if needed

3 tablespoons pesto

1 lemon, juiced

¼ cup shredded Parmesan cheese

Cook the pasta according to package instructions and drain. While the pasta cooks thinly slice the brussels sprouts or use the shredding attachment on a food processor. In a large skillet cook the bacon. Drain on paper towels and chop when cool enough to handle. Reserve one tablespoon of the bacon grease in the skillet and discard the rest. Add in the shredded brussels sprouts and red pepper flakes, season with salt pepper. Sauté for 3-5 minutes or until tender. Stir in the garlic and sauté another 30 seconds. Add the chopped bacon, pasta, pesto, lemon juice and Parmesan cheese into the skillet. Stir everything together until combined. Taste for seasoning and serve topped with extra Parmesan cheese.